Variations of this dish can frequently be found at plenty of sushi restaurants but I started eating a similar plate at the Nobu in Malibu. I know it sounds like the verse of a Drake song. I used to frequent the restaurant when it opened during my senior year of college at Pepperdine. It was located just down the road from my apartment. I was a firm believer of treating yourself after a hard day of studying! So my roommate and I would find any opportunity we could to go for (self-imposed) happy hour drinks and to split some appetizers.
Yuzu is a Japanese lemon-like citrus with unique fruit flavor. The condiment,”Yuzu kosho”, utilizes the citrus juice and ferments it along with green chilies and salt. It packs a punch so only a small bit is needed but it adds a great citrusy, spicy flavor.
Yellowtail, also known as hamachi, is a firm fish with a high fat content, which makes for great sashimi. Here the yellowtail is paired with Serrano and yuzu kosho for a little spice with cilantro and ponzu for an extremely flavorful, yet light dish. When buying yellowtail for this dish be sure to get high-quality sushi-grade fish.
While it can seem intimidating since you are working with raw fish as long as you buy fresh high-quality ingredients there is no reason for it to be daunting.
Ask your fishmonger for sushi grade fish, they should be able to provide much more information about whether their fish can be eaten raw. If they don’t know then that is a red flag within itself.
It is important to make note of how long the store or fishmonger has had the fish. I buy the sushi-grade fish from my local seafood market the day of, or day before, making dinner as fresh as possible. All fish that is going to be eaten raw should be previously frozen. This kills any harmful parasites.
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